Description
A healthier twist on classic stuffed peppers, this one-pot casserole features lean ground turkey, brown rice, colorful bell peppers, spinach, and fire-roasted tomatoes, topped with melted mozzarella for a comforting, nutritious meal.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb lean ground turkey (or chicken/beef)
- 1 medium yellow onion, chopped
- 1 tablespoon Italian seasoning
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 12 oz frozen chopped spinach, thawed and squeezed dry
- 1 red bell pepper, cored and diced
- 1 green bell pepper, cored and diced
- 2 cups water
- 1 can (15 oz) fire-roasted diced tomatoes, undrained
- 1 can (8 oz) no-salt-added tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup uncooked brown rice, rinsed and drained
- 1 cup shredded mozzarella cheese (or preferred cheese)
- Fresh cilantro or parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large Dutch oven or a substantial skillet over medium heat.
- Add the ground turkey and chopped yellow onion. Cook, breaking up the meat with a spoon, until the turkey is browned and the onion is softened, approximately 7-10 minutes.
- Stir in the Italian seasoning, ground cumin, salt, black pepper, and minced garlic. Continue cooking for about 1 minute until the garlic becomes fragrant.
- Add the thawed and thoroughly squeezed dry spinach to the pan. Break apart any clumps with a fork to distribute it evenly with the meat.
- Incorporate the diced red and green bell peppers, water, fire-roasted diced tomatoes (with their juices), tomato sauce, Worcestershire sauce, and rinsed brown rice. Stir everything well to combine.
- Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 30 minutes.
- Uncover the pot, stir the mixture, ensuring to scrape any rice that might be sticking to the bottom. Re-cover and continue to simmer for another 10-15 minutes, or until the brown rice is fully tender.
- Remove the pot from the heat. Sprinkle the shredded mozzarella cheese evenly over the casserole. Let it sit, covered, for a few minutes until the cheese is melted and gooey.
- Garnish with fresh cilantro or parsley, if desired, and serve warm.
Notes
- This recipe can be made vegetarian by substituting ground turkey with plant-based protein or additional vegetables.
- For a gluten-free option, ensure Worcestershire sauce is gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.